I will sometimes do this sous vide but only if the meat is somewhat higher quality, like a USDA Prime chuck or sirloin (anything better is wasted by grinding it), and I had it ground by the butcher from a single cut in my sight.
This is a factor in why I like my steaks at medium; the texture of a rarer cut just intrinsically bothers me; it's not tender to me but usually chewy, which I find repellant. When it's a bit firmer and done, I find it a good compromise between crust, browning, and a bit of juiciness. I also don't mind them well done tbh.
Usually burger meat ground twice is enough, but as with ground beef you still have some connective tissue, sinews etc, so it's not really nice to eat rare. Instead of a big rare patty, i like multiple smashed thin ones, specially if with cheese between then, assembled while still in the griddle
I think getting a steak to a perfect medium is way harder then people make it out to be. I hear this trick of guiding the texture checking if it's similar than the fatty part of your palm, from fucking Gordon Ramsay to my own chefs, but i think it's bullshit
One of the problems is what get passed off as Indian food in the west. Is total fucking slop that has been changed to suit western tastes.
I can live with them not adding poop to it.
I eat traditional Chinese with beef tripe and all, but Indian food just seems to be 50 billion alterations of curry lol. There's only so much curry variations I can eat.
Indians are on the top of the spice game, you can't take that away from them
The problem is while a lot of these street foods have really good recipes and flavors to them, the actual conditions of how food is prepared in India is deplorable and I'd expect to get cholera or worse if I did something crazy like eating at a bunch of street food vendors in Mumbai.
Yeah, i wouldn't eat at a street stall in mumbai even if someone pointed a gun to my head. China has some grisly stuff too, gutter oil, Philippines too
I kind of like it when instead of randomly slamming things together, a restaurant will have some similar dish to the normal cuisine, but from a different country. Like I found octopus ceviche (a Peruvian dish) at a sushi restaurant and was blown away by it.
I never particularly enjoyed authenticity as an argument when it comes to food. In most cases in general, it's just some stupid form of elitist cultural braggadocio from some muligeneration away from the source fuck-head who also isn't authentic. And said shitstain is whining about something that isn't even that big a fucking deal, since the difference is almost always less than what is claimed. For example: is it accurate to use ginger instead of galangal in southeastern Asian cuisine when needed? No, not really. Will it affect the flavor greatly? Not as much as people says it will and hey, sometimes you just make due with what you got.
Austrians have been robbed when it comes to credit for their pastries.
The irony of it is that 99% of those "authentic" recipes are from the poors in that particular area making do with whatever they had around them. So some broke white boy making something close to what the poors are making is far more authentic than some shwarmy rich person buying up all the ingredients to attempt to replicate it.
Mayo and dill is great on baked salmon
I used to like ketchup but now I almost never use it (save for some stir fry sauces). It feels too sweet. The only exception is these bakery style mini-pizzas that basically use ketchup instead of tomato sauce and some cheap cheese. In theory it sounds gross, but it hits surprisingly well when you're out and about.
I'm one of those people that always oversalts. Maybe it's from too much Mickey D's as a child.
Papri Chaat is kind of nice, imo. It's not curry - it's chickpeas, with potatoes, yogurt, chutney, fried chickpea noodles, fried crackers (the papri), chopped onion, cilantro, and tomato.
Oh man we just got a Sous Vide and a grill gun. I've been cooking chicken to 165F and learned with Sous Vide that I've been completely screwing up chicken my whole life! Lol. I ran out of bags but I want to try fish next.
You are my nigga from anotha migga.
Sous vide is a super awesome, but is a life saver for prepping meats for groups - bag and dunk and everything is done perfectly at the same time and it's one less thing you have to worry about when you're trying to get everything out on the plate at roughly the same time.
People hear something like "sous vide" and immediately discount it as some French fag shit way too complicated actually to do, but it's actually super easy and a game changer for meats. Once you figure out how you like the results, you just duplicate it every time and get your steaks EXACTLY the way you like EVERY time, with no mistakes even possible.